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1
At least 4 hours or up to a day before serving, put potatoes into boiling water to cover and boil until just tender, about 20 minutes.
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2
Drain and let cool completely, at least 3 hours or overnight.
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3
To make salsa: Mix tomatillos, arbol chili, onion, garlic, cilantro, spinach, jalapeno and half the salt in a blender until smooth.
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4
Taste and add more salt if desired.
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5
Transfer to a serving bowl.
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6
Heat oven to 200 degrees.
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7
Grate cooled potatoes on the large holes of a box grater.
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8
Combine in a large bowl with cheese, chives, pepper and remaining salt, tossing together gently with hands.
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9
Heat a large nonstick skillet over medium heat.
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10
Melt 2 tablespoons butter in skillet, add potato mixture and distribute evenly in pan, pressing down lightly.
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11
Cook, undisturbed, 4 to 5 minutes, until brown on the bottom.
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12
With a large spatula, gently turn mixture over (dont worry if it breaks) and redistribute in pan.
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13
Cook 4 minutes, until well crisped.
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14
(Do this in 2 batches if pan is not large enough.)
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15
Transfer to a serving bowl and keep warm.
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16
(To make individual potato cakes, use a 7-inch skillet and cook 4 cakes, one at a time.)
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17
In the same skillet, melt 1 tablespoon butter over medium-low heat, add trout pieces and cook, stirring, to heat through.
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18
Scatter over potato mixture, garnish with cilantro and serve with eggs on top and salsa on side.
